LEA'S PEACH PIE/COBBLER

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Lea's Peach Pie/Cobbler image

This recipe makes a succulent filling for your peach pie or cobbler. The combination of ingredients, and the baking technique are adapted from my grandmother's recipe.

Provided by Lea Marie

Categories     Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 cups sliced peaches (large commercial size can in syrup)
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons dry tapioca
1/2 cup butter, sliced in tbsp portions
2 tablespoons cinnamon sugar, mixture (mix to suit your taste. You might try 25% ground cinnamon to 75% sugar as a starting point. I mix up)

Steps:

  • Drain peaches, reserving 1 cup of syrup for recipe.
  • Combine peaches, syrup, cinnamon, nutmeg & tapioca in large sauce pan.
  • Bring mixture to a boil, and boil for one minute.
  • Remove from heat and cool.
  • Prepare 9x13 pan lined with pie crust.
  • Prepare lattice topping for cobbler.
  • Place peach mixture in crust lined pan.
  • Dot mixture with butter portions, spaced evenly.
  • Arrange lattice topping, crimping into top edge of crust.
  • Sprinkle crust with cinnamon-sugar mixture for color.
  • Place, uncovered, in 450°F oven for 10 minutes. Reduce heat to 400°F and bake 60 minutes, or until golden brown.

Nutrition Facts : Calories 467.9, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 109.2, Carbohydrate 84.3, Fiber 3.7, Sugar 73.5, Protein 2.3

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